Heaven of Tipsy Delight
Akitabare’s finest daiginjo, aged twenty years at 38°F in the bottle, is suffused with a golden glow. Aging has bestowed depth and refinement, and imbued its flavor with a hint of figs and honey.
Prefecture
Akita Prefecture
Region
Tohoku
Akita Brewing Company
Akita Prefecture
Akitabare is brewed in the northern Tohoku region, in an area with the highest per-capita sake consumption in Japan. The brewery takes pride in its traditional methods, allowing fermentation to proceed at low temperatures for up to 25 days before pressing. The result is a family of clean, pared-down sakes with excellent balance and structure. Much of the work is done by hand in small lots, and some of the equipment has been in continuous use for nearly a century.
Technical Specifications
Classification: Specialty (Koshu)
Rice variety: Yamadanishiki
Yeast: Association No. 9
Brewing method: Sokujo
40%
polishing ratio
17.5%
alcohol
1.5
acidity
±0
SMV
Serving recommendations
Drink cool or at room temperature with ankimo or pate. At the sushi counter, scallop, uni, anago. Pleasant to sip at meal’s end.
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